Equipment
Ingredients
Monkfish Marinade
- 600 g monkfish fillets, cut into 3cm chunks
- 120 g plain full-fat yogurt, whisked until smooth
- 10 g ginger paste
- 10 g garlic paste
- 4 g kashmiri chili powder
- 2 g turmeric powder
- 15 ml lemon juice
- 5 g salt
Tikka Masala Sauce
- 30 g ghee
- 200 g onion, finely diced
- 15 g garlic, minced
- 15 g ginger, minced
- 400 g tomato puree
- 100 ml heavy cream
- 5 g coriander powder
- 5 g cumin powder
- 5 g garam masala
- 2 g kasuri methi
- salt
- 10 g fresh cilantro, chopped
Homemade Roti
- 300 g whole wheat flour
- 180 ml warm water
- 3 g salt
- 20 g ghee, melted, for brushing
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 669 kcal
- Protein
- 34 g
- Carbohydrates
- 78 g
- Fat
- 27 g
- Fiber
- 15 g
- Sugar
- 10 g
- Sodium
- 1456 mg
- Saturated Fat
- 15 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 70 mg
- Potassium
- 1649 mg
- Calcium
- 162 mg
- Iron
- 7.1 mg
- Magnesium
- 170 mg
- Phosphorus
- 671 mg
- Zinc
- 3.9 mg
- Vitamin A
- 356 mcg
- Vitamin C
- 21 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 3.2 mg
- Vitamin K
- 15 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 1.5 mcg
- Thiamin
- 0.37 mg
- Riboflavin
- 0.45 mg
- Niacin
- 9.1 mg
- Folate
- 59 mcg
- Water
- 367 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the whole wheat flour and salt. Gradually add the warm water while mixing. Knead the dough for 5 to 8 minutes until smooth and pliable. Cover with a damp cloth and set aside to rest.
Pat the monkfish chunks dry. In a separate bowl, mix the yogurt, ginger paste, garlic paste, kashmiri chili, turmeric, lemon juice, and salt. Fold in the monkfish until thoroughly coated. Set aside to marinate for at least 30 minutes. Thoroughly wash your hands and any utensils used to prevent cross-contamination from the raw seafood.
Heat 15g of ghee in a heavy-bottomed skillet over medium-high heat. Add the marinated monkfish pieces in a single layer, shaking off excess marinade. Sear for 2 minutes per side until lightly charred. Remove the partially cooked fish to a clean plate. Do not wipe the pan.
Lower the heat to medium. Add the remaining 15g of ghee to the same skillet. Add the diced onions and saute until deep golden brown and caramelized. Add the minced garlic and ginger, cooking for 1 more minute until fragrant.
Stir in the cumin, coriander, and remaining kashmiri chili powder. Pour in the tomato puree. Bring to a gentle boil, then reduce the heat and simmer the sauce until it thickens and the oil begins to separate at the edges.
While the sauce simmers, divide the rested roti dough into 8 equal portions and roll them into smooth balls. Flatten a ball slightly, dust with flour, and use a rolling pin to roll it out into a circle about 15cm (6 inches) in diameter.
Heat a tawa or cast iron skillet over medium-high heat. Place a rolled roti onto the hot pan. Cook until bubbles form on the surface, about 30 seconds. Flip and cook the other side until lightly charred spots appear. Briefly press the edges with a clean towel to encourage puffing. Remove from heat and immediately brush with melted ghee. Keep covered in a towel.
Return to the simmering curry sauce. Crush the kasuri methi between your palms and stir it into the sauce along with the garam masala and heavy cream. Return the seared monkfish to the pan. Simmer gently for 3 to 4 minutes until the fish is cooked through, reaching an internal temperature of 63°C (145°F).
Taste the sauce and adjust the salt if necessary. Garnish the monkfish tikka masala with freshly chopped cilantro and serve immediately alongside the warm, ghee-brushed rotis.
Chef's Notes
- Monkfish is often called 'poor man's lobster' due to its firm, meaty texture. This makes it a brilliant substitute for chicken in rich curries as it holds its shape perfectly without flaking apart.
- Browning the onions thoroughly is the foundation of flavor in any Indian masala. Do not rush this step; they should be deeply caramelized to provide natural sweetness.
- Crushing dried kasuri methi (fenugreek leaves) between your palms before adding it to the sauce releases essential oils. This ingredient provides that unmistakable 'restaurant-style' earthy aroma.
- When rolling rotis, try to roll only the edges rather than the center. Keeping the center slightly thicker prevents tearing and encourages the bread to puff up with steam.
Storage
Refrigerator: 3 days — Store curry and rotis in separate airtight containers. Wrap rotis in a slightly damp paper towel to maintain moisture.
Freezer: 1 month — Curry freezes well. Rotis can be frozen if separated by parchment paper.
Reheating: Reheat curry gently on the stovetop over low heat until simmering. Reheat rotis on a dry skillet for 30 seconds per side.
Troubleshooting
Roti does not puff up in the pan
Cause: The dough was not rested long enough, or it was rolled out unevenly causing steam to escape
Fix: Press gently on the edges with a kitchen towel while cooking to force trapped steam to inflate the rest of the bread
Prevention: Ensure dough rests for at least 20 minutes to relax gluten, and apply even pressure when rolling to prevent thin tearing spots
Monkfish feels tough and rubbery
Cause: The fish was overcooked during the final simmering phase
Fix: Cannot be fixed
Prevention: Only sear briefly initially, and simmer at the very end just until the internal temperature reaches 63°C
Sauce splits or looks oily when the cream is added
Cause: Cream was boiled vigorously or was too cold when added to the hot pan
Fix: Remove from heat and stir in a splash of warm water to re-emulsify the sauce
Prevention: Lower the heat to a gentle simmer before stirring in room-temperature heavy cream
Cultural Context
Tikka Masala is widely considered a globally beloved fusion dish, blending traditional Indian spice profiles with a milder, creamy tomato sauce adapted for the Western palate. While typically prepared with chicken, substituting local firm-fleshed coastal catches like monkfish honors the diverse seafood curries found along the Konkan and Malabar coasts of India. Serving it with unleavened homemade roti grounds the dish in daily Indian domestic cooking traditions.
